Go Back

Spicy Muffuletta Panini

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, lunch
Keyword: italian meats, Muffuletta, olives, panini
Servings: 8

Equipment

  • aluminum foil
  • cast iron skillet
  • sheet pan
  • Food Processor
  • cast iron skillet or oven-safe heavy bottomed pot or baking dish

Ingredients

Olive Spread

  • 1 cup mixed olives (I used black, Kalamata and Spanish pimento stuffed olives)*
  • 5 whole pepperoncini, stems and seeds removed
  • 1 tsp capers
  • 1 stalk of celery
  • 1/4 medium shallot*
  • 1 scallion*
  • 2 cloves of garlic
  • 1 tbsp chopped pimentos
  • 1/2 tsp dry basil
  • 1/2 tsp dry oregano
  • 1/4 tsp red pepper flakes
  • 1 tsp liquid from Kalamata olive jar
  • 1 tsp liquid from pepperoncini jar

Sandwich

  • 1 16 oz Take-and-bake Italian bread loaf*
  • 2 tbsp butter
  • 8 oz Black Forest Ham
  • 2 oz Pepper Salami
  • 2 oz Hot Capocollo
  • 2 oz Hot Calabrese
  • 8 slices provolone cheese

Instructions

  • To the bowl of your food processor with the blade in place, add olives, pepperoncini, capers, celery (rough chopped), 1/4 shallot, green onion (rough chopped), 2 cloves garlic, pimentos, herbs and spices, and jar liquids. Pulse to combine until a coarse paste/tapenade forms. Allow to sit in fridge at least 1 hour or up to 3 days to marinate before using.
    2. Preheat your oven to 350 degrees. In a medium frying pan over medium-high heat, melt butter and crisp the ham until just lightly browned on both sides, about 2-3 minutes per side (it’s ok if the slices overlap slightly- ham will shrink as it cooks).
    3. With a bread knife, Slice open take-and-bake bread and spread olive spread generously and evenly on both sides (may have leftover).
    4. Layer 4 provolone slices evenly on one side (bottom), then crisped ham and Italian meats.
    5. Layer top of meat with remaining provolone and place the other half of the bread on top.
    6. Wrap the whole sandwich in aluminum foil, place on a sheet pan and put a heavy cast iron skillet on top. Press sandwich firmly but carefully on top of sandwich to flatten some/make level. bake (with cast iron skillet on top) for 30 mins. Serve immediately, or refrigerate and serve for up to 3 days. (this sandwich gets better as it sits!).